Ingredients:
-- Cake --
3 cupscake flour,; plus additional for preparing pans
1 cupunsalted butter; (2-sticks), plus additional for preparing pans
3 teaspoonsBaking Powder
1 teaspoonSalt
2 cupssuperfine sugar
4 largeEGGS
1 cupWhole Milk
1 1/2 teaspoonsVanilla extract
1 teaspoonlemon extract
1/2 teaspoonAlmond extract
-- Caramel Frosting --
1/2 cupunsalted butter; (1-stick)
2 cupsdark brown sugar,; firmly packed
1/8 teaspoonSalt
1 teaspoonVanilla extract
3 cupsconfectioners sugar,; sifted, (up to 4)
8 to 10 tablespoonsHeavy cream
2 cupsblack walnuts,; toasted and finely chopped, for garnish (optional)
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Butter Cake with Caramel Frosting Preparation
To make cake: Place oven rack in center position and heat gas oven to 350 degrees F, electric oven to 325 degrees F. Generously butter or grease two 9-inch cake pans, dust pans with flour, knocking out excess; set aside. All ingredients should be room temperature. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, using an electric mixer on medium speed, cream together butter and sugar, until light and fluffy (or 150 strokes by hand). On medium speed, (or another 150 strokes) add eggs, 1 egg at a time, beating after each addition. Add flour mixture alternating with the milk, beginning and ending with the flour. Mix well after each addition, and scrape down sides of bowl with a spatula as needed. Beat in extracts. Pour batter into prepared pans and spread evenly. Place pans in middle of oven. Pans should not touch. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of cakes comes out clean. When done, remove from oven and let cool in pans on wire rack for 10 to 15 minutes, then turn out onto the wire rack and let cool completely before frosting.
To make frosting: Melt butter in a cast-iron skillet or heavy saucepan set over medium-high heat. Add brown sugar and salt, stirring until sugar is completely melted. Transfer sugar mixture into mixing bowl and, using an electrical mixer on low speed, beat in vanilla. Add confectioners' sugar, about 1/2 cup at a time, alternately with heavy cream, beginning and ending with confectioners' sugar. Mix until well blended after each addition, and scrape down sides of bowl as needed. Continue beating until frosting becomes spreadable. If too thick, add a little more cream; or, if too thin, add a little more confectioners' sugar.
To frost cake: When cake has cooled completely, spread frosting over one layer of cake, top with second layer, then cover top and sides of entire cake with remaining frosting. Press toasted, chopped black walnuts on the sides of the cake, if desired.
Makes one 9-inch 2-layer cake, or about 10 to 12 servings.
